Lunch · American

American egg salad sandwich

Creamy egg salad with a little mustard on toasted bread.

Serves
2
Prep
15 min
Cook
10 min
Total
25 min
  • High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
  • Vegetarian here means no meat, poultry, fish or shellfish.
  • Dairy-free here means no milk, cheese, butter, yogurt or cream.

Ingredients

For 2 servings
  • 6 large eggs
  • 2 tbsp mayonnaise
  • 1 tsp dijon mustard
  • 1 celery stalk, finely diced
  • 4 slices whole wheat bread
  • 50 g mixed salad greens
  • 1/4 tsp black pepper

Method

  1. Boil the eggs for 9 minutes, then cool, peel and chop.

  2. Mix the chopped eggs with the mayonnaise, mustard, celery and black pepper.

  3. Toast the bread if desired.

  4. Spread the egg salad over two slices of bread and top with salad greens.

  5. Top with the remaining bread slices, slice and serve.

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